Pork lard, benefits and harm, how to cook lard

Lard recipes

Not everyone likes store-bought lard. This is already clear, because you can often buy either lard that is not tasty, or lard without any layers of meat at all. That’s why you can cook your own bacon from lard at home. Salo is the most popular national dish of Ukraine. Lard can be prepared boiled, baked, smoked, salted, or in the form of a roll stuffed with vegetables.

Lard recipes

Lard with garlic

Prepare the ingredients and we’ll figure out how to make bacon from lard:

fresh salted lard – 300-500 gr.;
ground black pepper – 2 tsp;
garlic – 3 cloves;
bay leaf – 2 pcs.

How to make bacon from lard:

In order to prepare lard, cut the not completely defrosted lard into narrow strips up to 4 cm wide. To ensure that the lard cuts well and lags behind the knife, first sharpen the knife and cool it;
To prepare lard, salt well and rub heavily with black pepper or a ready-made pepper mixture. We recommend using coarse salt and fine pepper;
Crush the garlic for the bacon with a knife or simply cut it in half and rub it on the sides of each piece of bacon. Make cuts up to ½ cm in the lard and place a broken bay leaf in them;
Place the resulting lard preparation in the refrigerator and leave it there overnight. Overnight, the lard will absorb salt, the aroma of bay leaves and spices. The lard must be covered, otherwise, along with the smells of spices, it will also absorb the smells of the refrigerator;
You can prepare lard for lard using a double boiler or a slow cooker. If you don’t have a double boiler, then it’s okay, we’ll make it ourselves. Place a small saucepan, fill it with water, just enough so that the colander does not reach the water, and put pieces of lard in the colander, and you have a double boiler. Place the pan with the structure on high heat, bring it to a boil and cook for 40-50 minutes. This time is enough for the lard to turn out tender and soft. But, if the lard was initially hard, then you need to cook it for 1 hour, or even two.
Check lard for doneness using a fork. Lard bacon can be considered ready if the lard is easy to pierce. Take the lard out of the colander and place the lard on a linen, maybe on a towel, let it lie;
To cook the lard bacon, garnish with parsley or dill, add some chopped garlic and black bread and serve. Sometimes traditional Ukrainian pickles are also served with lard.

How else to cook bacon? Lard can be cooked salted-smoked or salted. Lard is intended both for direct use in food and for adding to stewed cabbage, stuffing meat, making sausages, and for minced meat products used to season various soups.

Lard - a recipe for cooking with aromatic herbs

In order to prepare bacon at home, remove the subcutaneous fat from the pork carcass, cut it into rectangular pieces weighing 2 kg, approximately 20x20 cm in size, remove dirt from them with a knife, rinse with cold water and dry.
After that, rub the pieces of lard well with table salt (60–70 g per 1 kg of lard), place them tightly in rows in a wooden box, pouring salt on the bottom.
Each row of lard for lard also needs to be sprinkled with salt, with more salt on the top row than on the bottom ones. Cover the top of the box with a lid or thick cloth.
It is advisable to add ground pepper, garlic, and aromatic herbs to the salt to flavor and improve the taste of the bacon. We will need about 13% of the salt by weight of the bacon, and 5% of the total amount is spent on grating. The salt content in bacon is approximately 3-4%.

How to store bacon at home:

It is recommended to store lard in a dark, dry and cool place. It will be ready to eat in 2-3 weeks.
Some chefs prefer bacon from the peritoneum with thin layers of meat. This lard is especially good to use as snacks.
However, the layers of meat in the bacon should not exceed 5% of the weight of the bacon. When cut, the bacon should be white, slightly pinkish in color. The consistency is dense and elastic. The smell of bacon is fresh, characteristic, the taste is moderately salty.
Salted lard can be stored for about a year in a cool place without access to light. Yellowing of bacon occurs especially quickly when it is kept in the light.

Lard - a recipe for cooking under pressure

To prepare lard, generously rub pieces of lard with salt on all sides and place in an enamel bowl or tub, skin side down.
Fill the large voids between the pieces with lard scraps, fill the smaller ones with salt. Salt consumption per 10 kg of lard is approximately 1 kg.
It is advisable to press the lard on top with pressure. It takes three weeks to salt the bacon. Lard absorbs only the amount of salt it needs.
After three weeks, remove salt from the bacon, grate with garlic, sprinkle with caraway seeds and store in a cool place.
If the lard has been stored all winter, in the spring, in order to avoid an unpleasant odor, it should be rinsed with water, placed in jars and filled with digested, cooled brine, prepared at the rate of 300 g of salt per 1 liter of water. The skin should be rubbed with salt immediately after cutting the carcass so that it is tasty and tender.

Now you know how you can design a steamer yourself and how to prepare lard for your loved ones at home yourself.

Bon appetit!

Video with a recipe for preparing traditional Ukrainian bacon

www.owoman.ru

Salting

You can pickle pork in onion skins. The recipe is based on 1 kg of brisket. The following ingredients will be required:

70 g onion peel;
2 liters of water;
one clove;
four black peppercorns;
two bay leaves;
several cloves of garlic;
four red peppercorns;
two glasses of salt.

Pour water into the pan, add salt, add cloves, pepper, bay leaves and stir.
Wash the onion skins, put them in a saucepan, and then add the garlic cloves.
Put on fire, cook for half an hour, then cool.
Rinse the brisket, wipe it, place it in chilled brine, and place a plate with a load on it.
The salting process lasts three days. After this, remove the pork from the brine and place on a wire rack to dry for two hours.

Belarusian sandwich bacon

lard, garlic, cumin, ground coriander, ground black pepper, salt, chopped bay leaf as much as possible.

This recipe is simple and very tasty. Everyone who tried it praised it. Grind the lard in a meat grinder using a fine grid. We need 30 grams per kilogram of lard. coarse table salt, without iodine and any additives, three cloves of garlic, pepper, cumin, coriander and bay leaf. A standard set of spices in a Belarusian village. Of course, you can add nutmeg, marjoram, and oregano, but my grandmother in the eighties had never even heard of such things, and I wanted to cook something very similar to her cooking. Pour salt into the lard, about a tablespoon of cumin, a third of a teaspoon of black pepper and the same amount of coriander, chop and add garlic. We add the bay leaf very carefully, it has a strong aroma. I would recommend no more than a quarter teaspoon. Mix everything thoroughly and put it in the refrigerator for a couple of days to salt. Afterwards, spread it on some bread and eat it. Try it, you won't be disappointed. I package the prepared bacon into bags in small portions, put it in the freezer, and when needed, take it out and eat with the family.

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Delicious salted lard - a simple recipe for salting lard at home. » Suseki

To prepare salted lard - bacon or lard according to this recipe, you do not need any special culinary experience or skills. Even the most inexperienced housewife can prepare it - you just need to buy fresh lard. Also, you need to stock up on regular rock salt. For 15 kilograms of lard you will need 1 kilogram.

We start preparing the lard by cutting off the skin and, if the pig was slaughtered recently, send the cleaned lard to a cool place - let it ripen for 1-2 days.

Take a clean wooden box and line it with parchment paper. Place the paper so that it hangs over the edges of the box. Place the pickling box on wooden blocks so that there is air access from below.

Cover the bottom of the container covered with paper with a layer of salt. Place pieces of ripened lard on the salt, having previously sprinkled them with salt. Fill all the cavities that have formed between the pieces of lard and the walls of the box with salt. Cover the top layer of lard with salt as well.

Wrap the paper that hangs from the sides over the workpiece. You should not close the box with a lid so that the lard can “breathe” freely.

Keep the product in a cool place for at least 14 days - only after that it will be ready for use.

Preparing such salted pork lard will allow you to have a tasty and healthy product in your house all winter. You can fry potatoes and scrambled eggs on it; it is good to eat with bread and mustard. It is easy to prepare a spread for sandwiches from such lard by twisting the lard through a meat grinder along with garlic.

If you want to learn how to cook bacon in Hungarian style, watch the video recipe from Oleg Kochetov.

suseky.com

Selection and preparation

It is worth taking the choice of suitable raw materials as responsibly as possible, because the final result will depend on this. It is worth taking the choice of suitable raw materials as responsibly as possible, because the final result will depend on this. You should choose exclusively fresh lard without foreign odors. It is also worth paying attention to some other nuances. The main ones include the following:

The lard should not have any foreign odors. If such are present, then it is better to refuse the purchase.
The color of the lard should be white, and the meat layers should be pink. Note that there are no blood clots. They shouldn't exist.
It is better to choose products that have a thinner skin. This indicates that the pig was young. Accordingly, dishes made from such peritoneum will be softer and more tasty.
You should not buy products that have stains, plaque or mucus on the surface. This indicates that the product is no longer fresh and cannot be used for cooking.

High-quality raw materials will be the key to a delicious dish. After purchasing a suitable piece of peritoneum, it should be cut into portions. Then you can begin the marinating process.

Tasty and soft lard at home. How to do

Once upon a time, lard was the food of the poor, since pieces of pork and meat were incredibly expensive. However, ordinary people working from dawn to dusk noted that after bacon they feel a surge of energy, and this is not surprising. Modern scientists consider lard one of the healthiest foods on our table, since it contains fatty acids that take part in the construction of cells, the production of hormones and cholesterol metabolism. In addition, lard strengthens the immune system, improves heart function, removes toxins from the body and is a powerful antioxidant. Lard can be found in many national cuisines around the world, which is why it is considered an international delicacy.

Interesting facts about lard

Lard is one of the most ancient products on earth, since man domesticated the pig 10 thousand years BC. This happened in Central Asia, and from there lard and methods of salting it “emigrated” to China, Africa and Europe. Italians salt lard with rosemary and aromatic herbs and call it lardo. Interestingly, the Romans usually ate lard with figs, and in French cuisine, bread with lard was a classic and favorite snack. The British added lard to Christmas pudding, and the traditional scrambled eggs and bacon are still an important part of a proper English breakfast.

In Rus', lard was salted in barrels or melted and kept in clay pots, used for making soups and porridges. Without lard, it was difficult to imagine preparing greens for the winter - usually they were ground to a pulp and poured with melted lard.

How to make lard at home: choosing pork

They say that the taste of lard depends on the diet of pigs and therefore the best lard comes from animals from households that were fed potatoes, beets, porridge and table scraps. Unfortunately, on many farms, pigs are given artificial feed with additives to stimulate growth. Such lard turns out tasteless and not healthy.

For salting, buy only fresh, steamed lard - when no more than four hours have passed since the pig was slaughtered. Choose lard with skin; it should be uniform and elastic, and as a test it is recommended to pierce it with a knife. The knife goes into good lard easily and effortlessly, although you will feel its density. In other words, lard should not be too soft and loose. Good lard when cut has a white or slightly pinkish tint, and a yellow color indicates that the product is of poor quality, so it is better to refrain from purchasing it. The ideal lard for salting is without streaks of meat, otherwise it will turn out to be harsh and quickly spoil; such lard is usually boiled or smoked. And gourmets also claim that lard from female pigs is much tastier, but until you check it in person, you won’t know!

How to make delicious lard at home: salting methods

Before salting, lard is cut into pieces about 4 cm thick, and it can be salted in several ways.

If you put the lard skin side down and make several cuts, 0.5–1 cm short of the skin, and then put slices of garlic into the cuts and generously sprinkle salt on top, this is the dry method, the most common and simplest. This lard is prepared within a week, but it should be eaten a maximum of a month in advance. Pieces of lard with garlic in cuts, sprinkled with salt, are stacked on top of each other and placed in a plastic bag for three days. The lard is stored at room temperature, and after two days it needs to be turned over to ensure even salting. After this, the lard should be placed in the refrigerator for another three days, while the temperature should be about 10°C. The lard is ready when the pink veins turn gray. After that, remove the salt and taste it!

The “wet” method involves soaking in brine - this is more labor-intensive, but the lard can be stored for a whole year. The hot salting method involves boiling lard, after which it is rubbed with spices and placed in the cold. By preparing lard in this way, you can be sure that there are no parasites in it, and such lard can be stored for about six months.

Little tricks and subtleties when salting lard

If you want the lard to be especially spicy and aromatic, use any spices or black peppercorns when salting, crushed immediately before use. Do not skimp on salt and do not be afraid to over-salt the lard. The fact is that it will absorb as much salt as it needs, but the risk of undersalting the bacon is much greater. Unsalted lard has a shorter shelf life, so it is better to store it in the freezer.

To prevent the lard from spoiling, after salting you need to clean it of salt, wash it, dry it, cover it with new salt, place it in a plastic bag and keep it in the refrigerator. Before use, you can grate the bacon with garlic, red or black pepper for a spicy taste and aroma.

Spicy lard with garlic

Try salting lard in the easiest way to see that it's not that difficult. To do this, cut 1 kg of lard into pieces 5–7 cm wide and prepare seasoning - 3 tbsp. l. salt, 0.5 tbsp. l. ground red pepper, 0.5 tbsp. l. ground black pepper, pepper, cumin and turmeric - to taste, any aromatic herbs and broken bay leaf. Grind a head of garlic, mix all the spices together, and leave the salt separately. Now rub the lard pieces with salt, spices and garlic, and then place them in a large bowl in layers, sprinkling each layer with salt. Leave the lard for three days, making sure that the room temperature does not rise above 18°C. After this, put the lard in the refrigerator for a day, and if it is salted (the pink veins have turned gray), you can consider it ready. If necessary, let the lard salt a little more, keeping an eye on the color of the veins. Now you can cut it into pieces, use it in cooking or serve it as a snack.

Real Ukrainian lard

This recipe is passed down in many Ukrainian families from generation to generation. At least every Ukrainian housewife knows how to salt lard, otherwise no one will marry her. Many years ago, such lard was given as a dowry, and such a bride was considered very rich.

Cut 1.5 kg of well-washed lard into large and long pieces, and then prepare the brine. To do this, pour a liter of water into a saucepan, add a glass of coarse sea salt and bring the water to a boil. In cooled salted water, add 6 black peppercorns, 1 tbsp. l. ground allspice, 5 bay leaves and 6 cloves of finely chopped garlic.

Immerse the pieces of lard in brine, put under a press and keep in the refrigerator for three days. Remove the finished lard from the brine, dry well with a towel, coat with spices again and serve on a wooden board with a bunch of green onions, as Ukrainian housewives do.

How to make lard soft at home

If you like very soft, tender lard, cook it hot - it won't take much time. Sponder is suitable for this method - lard with streaks of meat, which is also called bacon or brisket.

Cut 1 kg of lard into large pieces, add a liter of water and boil for 3 minutes. Add 4.5 tbsp to the water. l. salt and leave the lard in it for 12 hours. After this, dry the brisket with a towel and rub it with a mixture of spices, which includes coarsely ground hot red pepper, turmeric, dried dill, several cloves, bay leaf crushed in the palms of your hands, cinnamon, nutmeg, suneli hops, coriander and white pepper. Wrap the lard in cling film and keep it in the refrigerator for a day. For lovers of spicy food, this is the best delicacy!

Lard can be salted in onion peels and adjika, in a slow cooker or in the oven in a special baking oven. It always turns out very appetizing and tasty. And in Ukraine they prepare lard in chocolate - this dessert is wildly popular among tourists. Ukrainian gourmets are right when they say that lard cannot be spoiled by any product!

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Description of preparation:

Salted lard in onion skins resembles boiled pork, only, in my opinion, it is much tastier. In addition, you prepare it with your own hands, and do not buy it in a store - and this already a priori indicates that it tastes better

I always buy both onions and lard from the same woman at the market - she always has fresh lard, so I have never had the lard in onion skins taste bad to me. Lard in our house is going great. My husband likes to prepare a plate of appetizers for us in the evenings: vegetables, meat, cheese. I admit that I love this lard the most. Be sure to try it! I'll tell you how to cook lard in onion skins. Good luck with your cooking. If anyone has prepared it, please unsubscribe and share your comments to see if you liked it. Main ingredient: Meat / Offal / Lard Dish: Snacks / Salty